Green Coriander Chutney Recipe

Preparation Method

Pluck coriander leaves from the stalk. Wash them thoroughly. Place the leaves in a mortar or mixer, break the stalk of green chilli and add it. Add lemon/dry mango powder for sourness. Add ground coriander, half of the cumin, and salt, then grind finely. Once a good paste is formed, fry the remaining cumin seeds and asafoetida and add them. You can also add half an onion if desired. Red or black pepper can be used in place of green chilli. Note: Use 15-20 grains of black pepper or a pinch of red chilli.